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Ingredients
¾ cup half-and-half
2 large cucumbers, peeled and thinly sliced
½ cup dry Sherry
20 ears of corn
4 tablespoons unsalted butter
¼ cup vegetable oil
2 pounds crab meat, picked over
1 ½ cups thinly sliced pickled sweet red peppers
2 to 3 teaspoons Worcestershire sauce, to taste
¼ teaspoon mace
¼ teaspoon nutmeg
Salt and freshly ground pepper to taste
1 ½ pounds fresh spinach, washed and dried
Nutritional analysis per serving (20 servings)
33 grams carbs; 53 milligrams cholesterol; 238 calories; 3 grams monosaturated fat; 1 gram polyunsaturated fat; 3 grams saturated fat; 8 grams fat; 5 grams fiber; 605 milligrams sodium; 14 grams protein; 6 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
In a saucepan, bring the half-and-half to a simmer and poach the cucumbers in it for three to four minutes, until just cooked. Add the Sherry.
- Step 2
Using a sharp knife, strip the kernels from the cobs. In a large pot, heat the butter and oil over medium-high heat.Saute the corn kernels for five minutes, or until heated through. Add the crab meat, red peppers and the rest of the seasonings. Saute for another two minutes, stirring constantly to blend well.
- Step 3
In a large salad bowl, combine the cucumber mixture and half-and-half with the crab mixture and cool at room temperature. Place the spinach leaves on a large platter and arrange the salad over them.
Private Notes